Large oval butter galettes, thin and brittle, in a tin box of seven sealed packs.
Twenty-four percent butter is the whole recipe. The galette is rolled thin enough to snap rather than crumble, and the caramel in the dough gives the edge its colour.
La Mère Poulard takes its name from the inn at Mont Saint-Michel. The biscuits are baked in Brittany, thirty kilometres from the bay.
With tea in the afternoon, or crushed into the base of a cheesecake. The sealed packs mean the box survives an open cupboard for weeks.
size — 472.5g
